Beef And Broccoli
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Beef And Broccoli
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Tender beef and broccoli is going to be in your regular dinner rotation and will be a favorite for your family! Not only is this copycat Panda Express beef and broccoli savory and easy to customize, it's delicious!
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Ingredients
For The Steak And Broccoli
- 1 pound sirloin steak sliced thin against the grain and cut into 3-4 inch long strips
- 2 tablespoons cornstarch
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons oil canola oil, avocado oil or light olive oil work best
- 4 cups fresh broccoli florets - about 2 medium broccoli crowns
- 1 cup water
For The Sauce
- 1 cup beef broth or beef stock
- 2 tablespoons cornstarch
- ⅔ cup low sodium soy sauce
- 3 tablespoons brown sugar
- 1 ½ teaspoons minced garlic
- green onion and sesame seeds optional garnish
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Instructions
Cooking The Steak And Broccoli
- Slice the steak into thin strips, try to keep them ¼ inch thick or less but the thinner the better. Add the steak to a large bowl and add 2 tablespoons of cornstarch, 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar. Toss the steak gently in the mixture then cover and let marinate in the fridge for 20-30 minutes, this will help tenderize the steak.
- Heat a wok or a large deep pan with a little pan spray over medium heat. Add the broccoli and sautee for 2-3 minutes. Add 1 cup of water and cover to steam for a 2 minutes or until tender and the broccoli is bright green. If the broccoli isn’t tender but the water cooks off too fast, add another ¼ cup of water. Remove the lid and cook until all of the water is gone. Remove the broccoli from the pan and set to the side, wiping the pan clean.
- Add the oil in a large skillet over medium high heat. Add the steak strips in a single layer to the bottom of the pan working in batches. Sear the beef for about a minute per side until brown on each side. Remove the steak from the pan and set to the side in a medium bowl, continuing in batches until all the steak is browned.
Making The Sauce
- Turn the heat to low. Add the beef broth and 2 tablespoons of cornstarch to the pan. Mix well with a whisk until the cornstarch dissolves. Add the remaining ⅔ cup soy sauce, brown sugar and garlic to the pan.
- Turn the heat up to medium high. Heat and stir the sauce with a whisk over medium high heat until slightly thickened. The sauce will bubble across the entire top when thick enough
- Add the beef and broccoli to the sauce. Toss to coat the meat and vegetables evenly in the sauce until hot, then serve with rice and enjoy! Garnish with green onions or sesame seeds if desired.
Notes
- Flank steak or skirt steak are also great cut choices for this recipe. You want a cut that has a good flavor, tender texture when cooked quickly and a moderate amount of fat marbling.
- Cuts like chuck roast, shank, or brisket have a lot more connective tissue which becomes more tender when you cook it lower and slower. These cuts typically won't be as tender in this recipe.
- Sometimes I'll add a little ginger to the sauce also. My husband and I like it but I've found if I add too much my kid isn't a fan. I tend to give it a light hand if I add ginger but you can add more as you like.
- If you like extra sauce, you can double the sauce ingredients.
Nutrition Information
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Calories
230kcal
(12%)
Carbohydrates
17g
(6%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
46mg
(15%)
Sodium
1332mg
(56%)
Potassium
594mg
(17%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
378IU
(8%)
Vitamin C
55mg
(61%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 1332mg | 56% |
| Potassium | 594mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 55mg | 61% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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